In addition to using this curd in other recipes, it is delicious on its own or as a spread for scones or shortbread.

　　

Ingredients

makes 1 1/2 cups

　　6 large egg yolks

　　3/4 cup sugar

　　1 tablespoon finely grated lemon zest

　　1/2 cup fresh lemon juice

　　1/2 cup (1 stick) unsalted butter, cut into pieces

　　

Step 1

Combine the yolks, sugar, and lemon zest and juice in a medium heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes.

　　

Step 2

Pass the mixture through a fine sieve into a medium bowl. Add the butter, 1 piece at a time, stirring after each addition, until the butter is melted and combined.

　　

Step 3

Cover with plastic wrap, pressing directly onto the surface of the lemon curd to prevent a skin from forming. Refrigerate until firm and thoroughly chilled, at least 1 hour.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.